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salmon en croute recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This incredible salmon en croute recipe offers that perfect balance, with its golden, flaky pastry enveloping tender, spiced salmon and a vibrant filling. It’s an ideal choice for a special yet easy family dinner.
Ingredients
- 400 g skinless, boneless salmon fillet
- 1 sheet (375 g) ready-rolled puff pastry
- 150 g fresh spinach
- 100 g feta cheese, crumbled
- 0.5 preserved lemon rind, finely diced (remove fleshy pulp)
- 2 tablespoons rose harissa paste
- 1 small shallot, finely minced
- 1 tablespoon plus 1 teaspoon olive oil
- 1 large egg, beaten
- Salt and freshly ground black pepper, to taste
- 100 g plain unsweetened yogurt
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 2 tablespoons pomegranate arils
- Pinch of sea salt (for garnish)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- Prepare Spiced Spinach Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced shallot for 2-3 minutes until softened. Add spinach, cook until wilted (3-5 minutes). Transfer to a fine-mesh sieve and press out excess liquid. Coarsely chop the squeezed spinach.
- Mix the Filling Ingredients: In a bowl, combine the chopped spinach, crumbled feta cheese, finely diced preserved lemon rind, and rose harissa paste. Mix thoroughly. Season lightly with black pepper, adjusting salt as needed after tasting.
- Season Salmon & Lay Pastry: Pat the salmon fillet very dry. Season with salt and freshly ground black pepper. Lay ready-rolled puff pastry on a lightly floured surface or parchment paper, stretching to about 35 cm x 25 cm (14 x 10 inches) if needed.
- Assemble the Salmon Parcel: Spread the spinach and feta mixture evenly over the center third of the pastry, leaving generous borders. Place the seasoned salmon fillet directly on top of the spinach mixture.
- Enclose & Securely Seal: Bring one long side of the pastry over the salmon, then the other long side, ensuring the fish and filling are completely enclosed. Press the seams firmly to seal them. Trim and fold/seal the short ends securely.
- Score Pastry & Apply Egg Wash: Gently flip the pastry parcel seam-side down onto the baking sheet. Score the top of the pastry in a decorative pattern, avoiding cutting through to the salmon. Brush the entire surface generously with the beaten egg wash.
- Bake Until Golden: Bake for 25-30 minutes, or until the pastry is gloriously puffed, deeply golden brown, and cooked through. An internal thermometer should read 60°C (140°F) in the thickest part of the salmon.
- Rest Before Serving: Remove from the oven and let the salmon en croute rest for 5-10 minutes before slicing to allow juices to redistribute and pastry to set.
Notes
Squeeze excess liquid from spinach to prevent soggy pastry. Resting the salmon en croute after baking is crucial for perfect slices. Consider plant-based feta or gluten-free puff pastry for dietary adjustments. Serve with plain unsweetened yogurt mixed with fresh mint, cilantro, and pomegranate arils for garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg